in Finland

Finnish egg butter

updated

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Ingredients for 5 servings:

  • 1 package butter, preferably salted
  • 3 eggs
  • Salt
  • possibly pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

the classic of Finnish cuisine

Put butter in a bowl. Boil the eggs, peel them while still hot, add them to the butter, and mash everything with a fork until well combined. Finally, add a generous amount of salt (egg butter is best when it’s nice and salty). Pepper to taste, but it’s not usually used. The ratio of egg to butter is up to each individual. Just taste. The egg butter is best on toasted bread, Karelian pierogi, or other bread dishes (see recipe: Estonian Võilaibkook – Estonian Buttered Bread Cake). But egg butter itself is a popular spread in Finland and Estonia.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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